"Bresaola" al Carpaccio

3 Reviews
100% would make this recipe again

Thin slices of an air-dried beef fillet, drizzled with oil and lemon juice.

Originating in the alpine valley of Valtellina, not far from Milan, «bresaola» is a beef fillet which is first cured in salt and spices, and then hung to dry for at least 1 months. The microclimate of the Alps offers ideal conditions for its ageing process. A close (but dryer) relative is the Swiss «Viande des Grisons» or « Bündnerfleisch».

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Preparation : 5 min
160 calories/serving

Ingredients

100 g bresaola (dried meat), or "viande des Grisons", thinly sliced 20 slices
4 tsp extra virgin olive oil 20 mL
2 tsp lemon juice, freshly squeezed 1/4 lemon
ground pepper to taste [optional]

Before you start

At the store, have the bresaola sliced very thin (paper-thin), so its taste will then be at its best.

Method

Arrange bresaola slices slightly overlapping on a large platter. Drizzle with the oil and lemon juice. Add pepper to taste (not salt, since this meat is already rather salty). Let stand for a few minutes.

Serve.

Nutrition Facts Table

per 1 serving (60 g)

Amount

% Daily Value

Calories

160

Fat

10 g

16 %

Saturated 1.2 g
+ Trans 0 g

6 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

0 g

0 %

Fibre

0 g

0 %

Sugars

0 g

Net Carbs

0 g

Protein

16 g

Vitamin A

0 %

Vitamin C

4 %

Calcium

0 %

Iron

9 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Source of  :
Iron, Phosphorus, Vitamin E, Vitamin K
Low  :
Saturated Fat
Free  :
Cholesterol, Sodium, Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Meat and Alternatives 2
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (1 with rating only) 100% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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august 27, 2013 | I would make this recipe again

This is one of my best discovery on this site. Absolutely yummy. Thanks SOScuisine. To the previous reviewer and all future ones: Bresaola has nothing to do with Prosciutto. Please make the effort to find it and try. It is really worth.

Useful 0
march 17, 2012 | I would make this recipe again

I used Prosciutto as a substitute. I think it would be better if you could eat beef or have real parmesan cheese, but it wasn't bad. I found that the lemon and olive oil helped cut the saltiness of the meat, although a little less olive oil and lemon juice would probably suffice.

Useful 0

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